Gumbo Recipe
A hearty homemade gumbo with a dark roux, chicken, andouille sausage, shrimp and okra, simmered until rich and served over rice.
Contains: Wheat · Shellfish
This recipe contains wheat from the flour and shellfish from the shrimp. Andouille sausage, chicken broth and Cajun seasoning vary by brand, so check labels for additional allergens if needed.
WHY IT WORKS
Why This Recipe Works
01
Build a Dark Roux
Cooking flour and oil to a deep brown builds the nutty, savory base that gives this gumbo its depth.
02
Brown the Proteins
Browning the andouille and chicken first adds another layer of flavor before the broth and vegetables go in.
03
Add Shrimp Last
Adding the shrimp only for the final few minutes keeps it tender while the chicken and sausage have time to flavor the gumbo.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Pat the chicken and shrimp dry. Season the chicken with 1/2 teaspoon (tsp) of the kosher salt and the black pepper. Keep the shrimp refrigerated while you start the gumbo.
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Heat 1 tablespoon (tbsp) neutral oil in a 6 to 7-quart heavy Dutch oven over medium-high heat. Add the andouille and cook for 4 to 5 minutes, stirring occasionally, until browned at the edges. Transfer it to a plate with a slotted spoon.
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Add the chicken in a single layer and cook for about 5 to 6 minutes, turning once, until lightly browned. It does not need to be cooked through yet. Transfer it to the plate with the sausage.
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Reduce the heat to medium. Add 1/2 US cup neutral oil, then whisk in the flour. Cook for about 20 to 30 minutes, stirring or whisking constantly, until the roux is a deep copper to milk-chocolate brown. Lower the heat if it is darkening too quickly.
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Carefully stir the onion, bell pepper and celery into the hot roux. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
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Add the garlic, Cajun seasoning, thyme, smoked paprika and cayenne, if using. Cook for about 30 seconds, stirring constantly.
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Gradually pour in the warm chicken broth while stirring to keep the roux smooth. Scrape up any browned bits from the bottom of the pot.
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Return the sausage and chicken to the pot. Add the okra and bay leaves. Bring to a gentle simmer, then reduce the heat to medium-low and cook partially covered for 35 to 40 minutes, stirring occasionally. Before moving on, check that the chicken has reached 165°F. Taste and add some or all of the remaining kosher salt if needed.
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Add the shrimp and simmer for 3 to 5 minutes, just until opaque and curled. Remove and discard the bay leaves, then stir in the parsley and most of the green onions.
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Divide the cooked rice among bowls, ladle the gumbo over it and finish with the remaining green onions.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Before adding the shrimp, check that the chicken has reached 165°F. Add the shrimp only for the final few minutes and cook until they are opaque and curled.
Make Ahead
Make the gumbo through the chicken-and-sausage simmer, before adding the shrimp. Cool it promptly, cover and refrigerate for up to 2 days. Reheat the base to a steady simmer, then add the shrimp and finish the recipe so they stay tender.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace1/2 US cup all-purpose flour
With1/2 US cup gluten-free all-purpose flour blend
Replace60 grams (g) plain flour
With60 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use a neutral, high-heat oil for the roux and keep it moving as it darkens. Frozen sliced okra works well without thawing first. A salt-free Cajun seasoning makes it easier to control the final seasoning because sausage and broth can already contribute plenty of sodium.
Useful Substitutions
Kielbasa or another smoked sausage can replace andouille for a milder result. Boneless chicken breast can replace the thighs, but it is leaner and should not be simmered longer than needed. If you do not want shrimp, omit it and increase the chicken or sausage slightly.
INGREDIENT QUALITY
Quality Note
A heavy-bottomed pot helps the roux darken evenly. Keep the flour and oil moving and lower the heat if the roux is darkening too quickly; if it develops black flecks or a scorched smell, start the roux again.
SPEND LESS
Cost-Saving Tip
Frozen sliced okra works well here, and frozen peeled shrimp can be good value when bought on sale. Larger packs of chicken thighs can also be portioned and frozen for another meal.
COOKING TIPS
Tips
Keep the Roux Moving
Stir or whisk the roux continuously, especially as it darkens. If black flecks appear or it smells scorched, discard it and start again.
Add the Vegetables Carefully
The roux is very hot when the onion, bell pepper and celery go in. Add them carefully and stir right away; the vegetables will cool the roux and stop it darkening further.
Simmer, Don’t Boil
Once the broth is in, keep the gumbo at a steady gentle simmer. A hard boil can make the chicken tougher and reduces the broth too quickly.
Watch the Shrimp
Shrimp cook quickly. Add them only at the end and stop cooking as soon as they are opaque and curled so they stay tender.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate gumbo within 2 hours in covered, shallow containers and use it within 3 to 4 days.
Freezing
Cool the gumbo, portion it into airtight containers and freeze for up to about 3 months. Thaw overnight in the refrigerator. The shrimp will soften slightly after freezing, but the gumbo reheats well.
Reheat on the Stovetop
Warm the gumbo gently in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F throughout. Add a splash of broth or water if it has thickened more than you like.
Reheat in the Microwave
Heat a portion in a microwave-safe bowl in short intervals, stirring between each one, until it reaches 165°F throughout. Cover loosely to reduce splattering.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Gumbo FAQs
What gives this gumbo its deep flavor?
The dark roux is the foundation. Browning the sausage and chicken first, then simmering them with the onion, bell pepper, celery, okra and broth, adds depth without needing a long list of extra ingredients.
How dark should the roux be?
Aim for a deep copper to milk-chocolate brown. The roux should smell toasted and nutty, not burnt. Darker roux develops more flavor but has less thickening power, so stop before it scorches.
Can I use frozen okra?
Yes. Add frozen sliced okra straight to the pot without thawing. It will soften during the simmer and helps give the gumbo body.
Can I make the gumbo ahead of time?
Yes. For the best shrimp texture, make the gumbo through the chicken-and-sausage simmer, cool it promptly and refrigerate it. Reheat the base to a simmer, then add the shrimp and finish the recipe just before serving.
Do I need filé powder for this gumbo?
No. This version gets its body from the dark roux and okra. Filé powder can be offered at the table if you enjoy it, but the gumbo does not depend on it.
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